Mushrooms on toast

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A simple and easy starter that is perfect for this time of year. Any mushrooms can be used in this recipe, making it a very versatile dish to have in your repertoire. I also like to finish this dish with a little truffle oil, this adds a fantastic deep truffle flavour to this simple mushroom on toast recipe.


300g button mushrooms or mushrooms of your choice
50g butter
2tblsp olive oil
1 clove garlic crushed
1 small red chilli seeded and finely chopped
Juice from half a lemon
1tblsp finely chopped flat leaf parsley
150ml double cream
4 thick slices of crusty bread
100g Glebe Breton cheese, grated
50g fresh breadcrumbs
Maldon salt and freshly ground black pepper to taste


Pre heat a grill.
Clean and trim the mushrooms as appropriate to the mushroom choice. Cut the mushrooms if necessary. Place a large pan over high heat and add the butter and the oil. Sauté the mushrooms for a minute or two then add the garlic and the chilli, continue to cook until slightly softened. Add the lemon juice and parsley and stir briefly.  Add the cream and cook for 8mins or until the mushrooms are tender and the cream has reduced and thickened. Season to taste.
 Place the bread slices under the pre heated grill and toast on each side until golden brown.
Place the toast slices onto a tray and top each slice of toast with some of the mixture and sprinkle over the cheese. Sprinkle with breadcrumbs and place under the grill again. Cook for 5mins or until the cheese is golden and bubbling.
Serve at once.

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